Andy Bonczyk Email & Phone Number

Tulsa, Ok, Us

Tulsa, Oklahoma, United States

 $ 4M Budget account, managing 50 employees and three managers. Introduced postpartum meals to help improve guest/client satisfaction. Press Gainey satisfaction scores currently 40% which is a 31% improvement since taking on this account. (4 months) Introduced mobile ordering to improve client satisfaction and improve speed of service. Ecosure audits in Oct-98% on food and physical safety. (Scored a 90 on food and 92 on physical in 2023.  Improved menu quality with management team to bring in more client satisfaction. Increased and adjusted catering menu to offer additional offerings for client satisfaction.  Currently 80k+ above revenue and 30k in profit compared to budget since Sept 24.

Brookings, South Dakota, United States

 $16M account with a budget of $9M in retail, $2.5M catering, $1.5M in concessions and $3M in resident dining. 4,300 students on meal plans (Fall of 23). Managing and developing over 20 managers and lead supervisors on campus.  Helped introduced beer sales and alcohol/liquor to be compliant with state and city regulations of sales on campus through catering. Managing 300+ staff members across 15 retail food locations on campus. Small team established to open up account over the summer after winning the contract.  Currently $50K in profit YTD. Currently on track to beat budget by $100K for the year.  Assisted with set up and opening locations on campus (Mein Bowl, Starbucks, Qdoba, Created with Love, Chic-Fil-A, SDSU Dairy Bar, Pizza, Grill, Simple Servings, Pasta retail concepts) Work closely with vendors to maintain and manage vendors’ standards. Currently working with SDSU on $11.9M renovation project of the dining hall for 2025. Helped developed new concessions and innovation rollout for upgraded basketball arena for 2024

Georgetown, Texas, United States

 On track to beat budget by $17K in revenue and $9K in profit over budget prior to Covid (December 2019). Oversaw a $3.2M account yearly budget with a 30-year relationship with Southwestern.  Retained and developed a team of 50 employees, 3 managers (Resident Dining, Catering, Executive Chef). Developed new and safe protocols with food service handling and service during Covid. Implemented new billing strategy with client due to the changes that Covid presented called “Cost Plus.”  96%-99% all Ecosure audits. Zero accidents reported in 2019 and 2020 due to increased emphasis on safety. Developed Chef to GM role with corporate services within the company.

Warner, Oklahoma, United States

 2016/2017 (FY17) Increased revenue by 18K over budget, Increased profit by 8.5% over budget. Decreased labor by 5.5% under budget through Kronos, proper scheduling. Decreased raw materials by 4.5% under budget while maintaining high quality food standards with a 5-week menu cycle. Decreased food cost by 4% under budget through inventory management and systems and proper ordering.  2017-2018 (FY18) Increased revenue by 13K over budget, Increased profit 4% over budget. Decreased labor 1.75% Raw materials decrease by 2.0%  Only Manager at account, responsible for all unit safety, HACCP policies, administration duties and overseeing day to day operations in unit.  Managed team of 12-15 employee’s with a yearly budget of 750K. Developed and promoted two employees to supervisor positions for FOH and BOH operations.  Provided high company standards with food presentation and quality for catered events. Implemented new resident dining menus with high customer satisfaction with increased meal plans purchases for students and facility/staff. Zero accidents reported at account under my supervision due to monthly safety meetings and daily huddles. Nominated for future development within the company for Sodexo’s Cohort Leadership of 2019.

Wichita, Kansas Metropolitan Area

 Responsible for ensuring that all unit safety and HACCP policies and procedures are followed and current. Trained all employees and maintained compliance for HACCP, physical safety & food safety. Ensure compliancy according to OSHA standards. Achieved budget controllables and expenses within budgetary constraints.  Maintained ordering of perishable and non-perishable supplies for a 4-week rotating menu cycle. Supervised and managed FOH Supervisors, Sous Chefs and 95 team members. Managed $5.0M in dining and retail sales of an overall $7.0M account. Improved on-line services by introducing food management menu and production reports. Oversaw and managed inventory, scheduling, and safety food audits. Increased sales by 15% through marketing efficiencies related to operations.  Increased total revenues 1.5% per year through new marketing strategies to incoming and future student population. Decreased incidents and injuries by 57% within 1 year resulting in company savings